THE DONUTS

The one that started it all. Yeast-risen dough, triple-proofed, fried golden, and dipped in a thin vanilla glaze. Alton Brown's choice.

Same triple-risen yeast dough, dipped in a rich chocolate glaze that sets to a perfect shell.

Glazed with sprinkles pressed in while the glaze is still warm. The happy choice.

Long bar-style yeast donut with maple glaze and a heavy hand of bacon crumbles on top.

Pink strawberry icing, ring donut — the one the kids fight over in the car on the way home.

Glazed yeast donut piped full of tart lemon curd — a Gibson's staple for five decades.

Dense, cake-style batter fried to a crisp — slightly cracked exterior, soft center. Glazed or plain.

Chocolate cake batter dipped in chocolate glaze. Memphis's answer to decadence.

Cake donut rolled while hot in cinnamon sugar. The one that gets eaten before you get home.

Sour cream in the batter creates a tender crumb and a delicate tang — our most old-school cake donut.